Product Costing for Baked Goods

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“How much benta mo?” (How much are you selling it?)

I’ve been seeing this a lot in the comments section. Not just in this group but with other groups as well.

We can’t emphasize enough the importance of proper costing.

If you’re part of our mailing list, you should have received the costing template that I sent through email.

And yet, there are still people who are struggling costing their products.

Here are some of the reasons why we should do our OWN costing: We come from different locations.  We’re using different brands. We buy our ingredients from different stores. Some are using premium ingredients while some are using cheaper alternatives to fit their target market. Some people buy in bulk (which is cheaper) while some buys in retail. We’re using different packaging. Some are home-based while some are renting a space. Some are doing everything by themselves while some have additional labor costs. We’re serving different target market. Personal branding.

If one person sells it at Php1000, it doesn’t mean it will work for you too.

Next thing you know, after all the hard work, you’re just breaking even instead of really earning.

I’m posting here the updated version of the costing template that we made for those who are still in need.

When you open the file, just click on ENABLE MACROS.

Let us know if you have any questions using it.

P.S. Get your weighing scales ready!